Eggplant Zucchini Bolognese |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a good way to use fresh veggies...from the July/Aug '09 Simple and Delicious. I did add a little red wine to the cooked ground beef and let it cook off a little before I added the puree, and I also let the sauce simmer for a little while to marry the flavors. Ingredients:
1 (16 ounce) package penne pasta |
1 small eggplant, peeled and cut into 1-inch pieces |
1 medium zucchini, cut into 1/4-inch slices |
1 medium summer squash, cut into 1/4-inch slices |
1 cup chopped onion |
2 tablespoons olive oil |
2 teaspoons minced garlic |
1 teaspoon salt |
1/2 teaspoon pepper |
1 lb lean ground beef |
1 (28 ounce) can tomato puree |
1 tablespoon italian seasoning |
1 tablespoon brown sugar |
8 teaspoons grated parmesan cheese |
Directions:
1. Cook pasta according to package directions.
2. In a large bowl combine the eggplant, zucchini, squash, onion, oil, garlic, salt and pepper. Transfer to two 15x10 baking pans coated with cooking spray.
3. Bake in a preheated 425 oven for 20-25 min or until tender.
4. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain.
5. Stir in the tomato puree, Italian seasoning and brown sugar.
6. Drain pasta; stir in tomato mixture and roasted vegetables.
7. Sprinkle with cheese.
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